Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability

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Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability
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Contributors
Part I: Food Sovereignty
1. Native food crops for present and future generations: their role in nutrition and health
	1. Introduction
	2. Nutrition and health relationship
	3. Native food crops
	4. Andean grains
		4.1 Amaranthus caudatus Linnaeus
		4.2 Chenopodium pallidicaule Aellen
		4.3 Chenopodium quinoa Willdenow
		4.4 Lupinus mutabilis Sweet
		4.5 Zea mays Linnaeus
	5. Andean roots and tubers
		5.1 Lepidium peruvianum Chacón
		5.2 Smallanthus sonchifolius (Poepping and Endlicher) H. Robinson
		5.3 Tropaeolum tuberosum Ruíz and Pavón
	6. Andean and Amazonian fruits
		6.1 Annona muricata Linnaeus
		6.2 Euterpe oleracea Martius
		6.3 Myrciaria dubia (H.B.K.) McVaugh
		6.4 Physalis peruviana Linnaeus
		6.5 Plukenetia volubilis Linnaeus
		6.6 Solanum betaceum (Cavanilles) Sendtner
	7. Conclusions
	References
2. Fermenting locally to improve soil fertility: global lessons to the future of food sovereignty
	1. By-products and fermentation
	2. Soil regeneration applying fermentation techniques
		2.1 Korea
		2.2 Yunnan, China
		2.3 India
		2.4 Japan
		2.5 Balearic islands, Spain
	3. Lessons for food sovereignty
	References
3. Climate change and agriculture: carbon footprint estimation for agricultural products and labeling for emissions mitigation
	1. Climate change and emissions from agriculture
		1.1 Climate change
		1.2 Greenhouse gas emissions from agriculture and animal husbandry
	2. Using life cycle assessment and carbon footprint for emissions estimation
		2.1 Life cycle assessment for agricultural products
		2.2 Carbon footprint
	3. Carbon footprint of agricultural products and management practices for its reduction
		3.1 Carbon footprint of different agricultural products
		3.2 Carbon footprint “hotspots”
		3.3 Carbon footprint reduction
	4. Social, political, and economic aspects
		4.1 Market and demand regulate greenhouse gas emissions
		4.2 Carbon footprint labeling
	5. Beyond carbon footprint, the product environmental footprint
	6. Conclusions
	References
Part II: Food Production and Food Waste Valorization
4. Valorization of food processing by-products via biofuel production
	1. Introduction
	2. Methods for production of biofuels from food processing by-products
		2.1 Anaerobic digestion
		2.2 Fermentation
		2.3 Thermochemical conversion
	3. Food waste biorefineries
	4. Conclusions and future work
	References
5. Food industry by-products valorization and new ingredients: Cases of study
	1. Introduction: waste and wastewaters from food industry
	2. Food ingredients obtaining
	3. Successful study cases
		3.1 Wild vegetables as a source of value-added compounds
		3.2 Citric industry: traditional processing and new environmental and integrated processes for the recovery of food ingredients
		3.3 Olive oil industry: traditional processing and new environmental and integrated processes for the recovery of food ingredients
		3.4 Cactus pear industry
			3.4.1 Characterization and evaluation of new ingredients from fruits and their wastes
			3.4.2 Industrial processing: integrated processes for the recovery of bioactive compounds
	4. Conclusions
	References
6. Use of by-products in edible coatings and biodegradable packaging materials for food preservation
	1. Importance of using by-products for the development of packaging materials
	2. Biopolymers derived from plant or animal by-products
	3. Active compounds from plant/animal by-products
		3.1 Active compounds from plant by-products
		3.2 Active compounds from animal by-products
	4. Reinforcing agents from plant/animal by-products
	5. Combination of biopolymers and compounds obtained from by-products to obtain improved food packaging materials
	6. Conclusions
	References
Part III: Innovative Food Technologies and Nutrients Bioavailability
7. Development of functional foods by traditional food processes
	1. Introduction
	2. Grain product preparation
		2.1 Germination of seeds
		2.2 Malting process
	3. Exploitation of natural microflora of raw materials
		3.1 Sourdough
		3.2 Fermentation
	4. Natural chemical compounds usage
		4.1 Spicing
		4.2 Pickling/marinating
	5. Physical preparation
		5.1 Roasting
		5.2 Stone milling method
	6. Conclusions
	References
8. Effect of nonthermal technologies on functional food compounds
	1. Introduction
	2. Pulsed electric field
		2.1 Applications of pulsed electric field
		2.2 Effect on functional components
	3. Ultrasound technology
		3.1 Applications of power ultrasound
		3.2 Effect on functional components
	4. High hydrostatic pressure
		4.1 Application of high hydrostatic pressure
		4.2 Effect on functional compounds
	5. Cold plasma
		5.1 Application of cold plasma
		5.2 Effect on functional compounds
	6. Conclusions
	References
9. Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products ...
	1. Introduction
	2. Fermented dairy products
	3. Fermented functional drinks and beverage
	4. Conclusion
	References
10. Globalization of technologies: pros and cons
	1. Globalization, technologies, and food system
	2. Technological development and sustainability as components of well-being indicators
	3. The management of food system, technification, and biodiversity
	4. The nutrition in a sustainable food system
	5. The information and communication technologies for a sustainable food system development
	6. Genetic and biotechnologies
	7. Conclusions
	References
Index
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